AIP Friendly Southern Collard Greens with Bacon & Apple Cider Vinegar
Southern collard greens have always been a comfort food staple, and this version delivers every bit of that slow-cooked, soul-warming depth without the spice blends, hot sauce, or mystery seasonings that can derail a strict elimination protocol. Uncured bacon renders down first, creating a savory fat base that flavors the entire pot — no seed oils, no additives, just pure pork richness. Sliced onion and garlic go in next, followed by freshly grated ginger and turmeric, which add warmth and anti-inflammatory brightness while staying firmly within compliant territory. Two pounds of collard ribbons get braised low and slow in chicken bone broth and apple cider vinegar for a full hour, turning silky, deeply savory, and absolutely impossible to stop eating. The braising liquid — the pot likker — is half the magic here, and spooning it over the finished greens is non-negotiable. A small drizzle of honey at the end is optional but rounds out the tang beautifully if you want that classic sweet-sour balance. This recipe makes six generous servings, so it's ideal for batch cooking and reheats like a dream throughout the week.
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Learn more →Ingredients
6 servings
- 4 strips uncured pork bacon, no added spices, cut into 1-inch pieces
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 lbs collard greens, stems removed, leaves cut into 1-inch ribbons
- 2 cups chicken bone broth, homemade or aip-compliant brand
- 2 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ½ tsp turmeric
- 1 tsp salt, plus more to taste
- 1 tsp honey (optional)
Can be omittedhoney
Instructions
- 1
Place the bacon pieces in a large pot or Dutch oven over medium heat and cook, stirring occasionally, until the fat has rendered and the bacon is lightly browned and crisp at the edges, about 6–8 minutes.
- 2
Add the sliced onion to the pot and cook in the bacon fat, stirring occasionally, until softened and translucent, about 5–6 minutes.
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